In a bowl stir together coconut milk soy milk, chia seeds and honey and set aside.

Peel and slice kiwi fruit into ring shapes approximately 2mm thick.

Take the Popsicle moulds and press the kiwi fruit to the side of the moulds, 2 in each mould.

Cut the watermelon into cubes and place in the food processor. Blitz to create a juice.

Stir the chia milk mix occasionally while doing these other processors.

Take the moulds and while holding the kiwi fruit again the sides with a chopstick or knife pour in the coconut chia mixture.

Fill the popsicles 3/4 full. With the ¼ left fill with the watermelon juice, this should float nicely on top but if some seeps through don’t be worried.

Place the sticks in the middle of the popsicles and allow to freeze for at least 4 hours or until the popsicles are solid.

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Puree peeled ginger and agave syrup in a food processor or blender. In a jug, place honey, ginger puree, lime juice, and chia seeds. Mix well.

Top up with soda water and mix a little and slowly. Garnish with mint.

For the falafels:

Place ½ chickpeas in a food processor/blender and process. Add crushed garlic, diced onion, cumin, coriander, cayenne pepper, turmeric powder and chickpea flour and blend until combined.
Stir through remaining chickpeas and chia seeds. Shape into 10 flattened balls. Heat a little oil (2 tbsp.) in a fry pan and cook until golden on both sides. Alternatively pre heat oven to 200°C and bake for 15-20 minutes until golden.

For the tzatziki:

Place all ingredients into a bowl and mix well.

Serve on pita bread with lettuce, tomato and chopped parsley.

Puree strawberries, 160ml coconut water and 1 tsp honey in a food processor or blender. Stir in 2 tsp chia seeds and set aside.
Puree mango, 160ml coconut water and 1 tsp honey in a food processor or blender. Stir in 2 tsp chia seeds and set aside.
Pour each fruit mixture alternatively into the popsicle moulds to create a marbled affect. Place popsicle sticks in the centre and place in the freezer for no less than 4 hours.

Mix milk, honey, vanilla essence and chia seeds in a bowl and set aside to gel for at least 20 minutes.
On a medium heat in a saucepan place the egg yolks, egg and sugar and whisk until thick.
Add lemon juice and continue whisking until thick again.
Add butter in a cube at a time and whisk until well combined.
Remove from heat and allow lemon curd to cool.
Once chia seed mixture has gelled and thickened and lemon curd has cooled, create a layered affect with chia mixture and lemon curd in a glass or bowl.
Garnish with toasted flaked almonds and pitted cherries.

Pre heat oven to 180°C/160°C for fan forced oven
In an electric mixer beat butter and sugar until light and fluffy.
Add maple syrup and egg, beat until well combined
Sift flour, bicarbonate of soda, ginger, and cinnamon into the butter mixture, then add chia seeds
Using a wooden spoon mix all ingredients until just combined and a dough is formed
Flour your work surface and knead gently until dough is smooth. Wrap in cling wrap and place in refrigerator for at least 1 hour or until firm.
Line a baking tray with baking paper and set aside
Flour your work surface again and roll out dough to about 5mm thick. Using a gingerbread man cutter, cut as many as you can and then repeat the step again until you have little or no dough left.
Place the gingerbread men 2cm apart on your baking tray
Bake in oven for 10-15 minutes. This is dependent on whether you want firm or soft gingerbread men.
Take out of oven once done and allow to cool on rack.
In the meantime melt your white chocolate buttons in the microwave for 30seconds or create a baine marie on the stove (in a small pot filling ½ way with boiling water, place the white chocolate buttons in a bowl and place on top of water, stirring until melted)
Once cooled a little place in a pipping bag and decorate your gingerbread men.

Grind chia seeds in a blender or food processor. Add the strawberries and maple syrup and puree until smooth. Spoon two teaspoons of the mixture into the bottom of each popsicle mould and place in the freezer. Add the cashews, coconut cream and vanilla extract to the remaining strawberry mixture. Puree until smooth. Divide amongst moulds, insert a popstick in each one and place in the freezer overnight until set.

 To remove the popsicles from the moulds, run under hot water to loosen them a little.

Place the pepper halves, skin side up, on a baking tray and place under a hot grill.
Cook for 10—12 minutes, until completely blackened. Meanwhile, toast the cumin seeds in a dry pan for 2-3 minutes.
Remove from the heat. Transfer the charred peppers to a bowl and cover with cling-film.  Leave until cool enough to handle.
Remove the blackened skin of the peppers and place the flesh in a food processor with the cumin seeds, black chia seeds, the crushed garlic, harissa paste and salt. Blend until smooth, and then season to taste.
Serve sprinkled with the white chia seeds, with vegetable crudités for dipping.

In a large bowl whisk together the egg yolks, Chia oil and honey or maple syrup, until pale and light.  Gently heat the rum and milk together in a medium-sized pan. In a separate bowl, whisk in the egg whites until they form soft peaks. In another bowl whip the cream until it just holds its’ shape.

Gradually pour the egg yolk mixture into the warm milk, followed by the egg white and cream, whisking all the time. Divide between glasses and sprinkle with ground cinnamon and Chia seeds to serve.

Preheat the oven to 200°C (400°F), gas mark 6. Mix together the smoked paprika, Chia seeds and Chia oil in a large bowl. Toss the potato wedges in the spicy oil, to thoroughly coat them.

Tip into a large roasting tin, sprinkle with the grated parmesan and roast for 18-20 minutes, until tender.

Remove from the oven and sprinkle with the parsley.

Put all ingredients into a blender and blitz until you reach a rough texture.

Serve with pasta, use as a base for pizza or as a dip with crudites or crusty bread.

Garnish with chia seeds for an extra nutritional boost.

Icing:

Cream cheese
Icing sugar
Coconut flakes

METHOD 

Heat oven to 150 c

Beat eggs and sugar together, add chia gel, sift in flour, add dry ingredients and lastly add carrots, nuts and vanilla.

Mix and pour into lined cake pan.  Cook for around 30 minutes or until done – testing with a skewer, which will come away clean when the cake is ready.

Let cake cool.  Mix cream cheese and icing sugar, and ice when cake cooled.  Sprinkle with coconut flakes.

Chia macaroons:
Heat the almond milk gently on your stove top.

Combine the honey, milk, vanilla, salt, 1 tbsp of chia seeds and cinnamon in a bowl and whisk well. Fold in the dessicated coconut and almond milk until fully combined.

Roll the mixture into balls using the palms of your hands, and place them onto a baking paper lined tray. Bake in the oven at 180 degrees celsius for 10 minutes. Remove from the oven and allow to cool.

 

Rasberry Chia Jam:
Whizz the honey and raspberries in a blender, then fold through the chia seeds. Allow the mixture to sit for 15 mins to give the chia seeds time to swell, giving the jam a sticky texture.

When done, dip the Chia Macaroons in the jam and enjoy.

These delightful treats are a healthier alternative to the traditional macaroons, sweetened with honey and real raspberries.

Cut the potatoes into quarters and cook for 20 – 25 minutes until they are soft. Steam the cauliflower for 12 – 15 minutes until it is tender. Mash the potatoes and transfer them to a large bowl. Place the cauliflower in a food processor with salmon, chilli, lemon rind and lemon juice and process until the mixture is well combined but retains some texture.

Transfer to the bowl with the mashed potatoes and add ground Chia, shallots and coriander and mix until the mixture is well combined. Using your hands, form small patties approximately 6cm in diameter. Heat a non stick pan with a little sunflower oil and cook the patties for 3 – 4 minutes on each side.

Transfer to a baking tray lined with baking paper and place in the oven (160C) to keep warm. Serve with an accompanying green salad.

Heat oil in a large frypan or wok and gently stir-fry onion, garlic and tofu for 4 minutes.
Remove and keep warm. Add green vegetables to pan and stir-fry for 2-3 minutes. Stir in sauces.
Return tofu to pan and add chia seeds. Continue to cook for 2 minutes.
Serve with noodles or rice if desired.

Place the amaranth in a pan with 1¼ cups of water and bring the liquid to the boil.
Reduce the heat to simmer, cover the pan and cook on a low heat for 18–20 minutes.
Steam cauliflower until it is tender, then, blend in a food processor until smooth.
Mix cooked amaranth, cauliflower with chia seeds and season with a pinch of sea salt and cracked black pepper.

Preheat the oven to 220C. Thoroughly rinse quinoa and drain off any excess water. Heat the olive oil in a frying pan and add the onion and garlic and sauté for 3–4 minutes. Add walnuts, sage and prunes and stir to combine. Add quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer.

Cover the pan and cook for 15 minutes. When the quinoa is cooked, stir through Chia seeds, season with salt and pepper and fill the chicken with the Chia and quinoa stuffing. Use a couple of toothpicks to pin the chicken skin over the cavity and secure the stuffing. Brush a little olive oil over the chicken, season with black pepper and place in the oven for 15 minutes.

Reduce the heat to 180C and cook for a further 70 minutes basting the chicken a few times during the process. Allow the chicken to rest in a warm place covered in foil for about 10 minutes before carving. Serve with mixed steamed veggies. Scatter Chia seeds on roast chicken and vegetables.

Cook the silver beet in a large pan of slightly salted water for 3 minutes. Drain the water and then squeeze as much extra moisture as you can from the cooked leaves. Once cooked, chop the leaves finely and drain off any extra liquid. Drain any excess moisture from the ricotta and mash it into a bowl with the chopped silver beet. Add the parmesan, Chia seeds, eggs, seasoning and semolina and combine quickly taking care not to overwork the mixture. Leave the mixture to rest in the fridge for 30 minutes or longer. Sprinkle some extra semolina onto a flat plate and using a tablespoon measure, spoon the mixture onto the plate and roll the mixture over the surface to form small, elongated shaped pieces. Bring a large pan of water to the boil and using a slotted spoon gently lower the gnocchi into the water. Bring the water gently back to the boil until the gnocchi float to the surface. Remove gnocchi from the water into a baking dish as soon as the gnocchi float. Serve the gnocchi with pasta sauce, grated parmesan and a side salad.

In a large bowl, mix the chicken, rice, carrot, zucchini, chopped parsley and Chia seeds well, and then form four patties. Heat a large frying pan on medium to medium-high heat, add oil and cook patties for about 5 minutes on each side. Reduce heat if browning too quickly. You can also cook on a grill. To serve, cut foccacia bread buns in half and spread a little mayo and ketchup (or tomato chutney) on bread. Place a piece of cheese, if using, on the bottom pieces then add a burger patty, tomatoes, greens and red onions if desired. Place top on and gently press down. Serve burger patties on a bed of mixed greens for a lighter meal.

Tip: You can substitute chicken with ground (minced) beef, turkey, fish or prawns if desired.

Place parsley, lemon zest, Chia seeds, salt and pepper in a blender and blend for 30– 60 seconds. Brush the fillets with reserved oil and divide the crust mixture evenly. Sprinkle over the top of each and press down gently to secure. Place the fillets in a baking dish, lined with baking paper and rubbed with 1 tsp oil. Bake in a 350F/180C oven for about 6 – 10 minutes. Then uncover and continue baking for 2 – 3 minutes or until cooked to your liking. Sprinkle with salt and pepper, if desired and serve with parsley leaves and lemon wedges.

Bring a large saucepan of water to the boil and cook the asparagus for 2 mins. Remove from water and then add in the peas and broad beans for 1 min. Drain well.
Combine asparagus, peas and broad beans in a bowl and mix lemon juice, zest, verjuice, olive oil and mint, mix well and season to taste.
Slice zucchinis into ribbons with a vegetable peeler or a mandolin. Add to the rest of the salad and gently toss.
Top with Salad Booster and serve.

In a small bowl, mix soy sauce, ginger, garlic, water and oil. Add the fish and turn the pieces over to coat, then set aside for 5 minutes. Place the filets in a steaming basket or steamer. Set over boiling water, cover with lid and steam for about 3 – 5 minutes until the fish is cooked through. Transfer to plates and sprinkle with spring onions, coriander, and Chia seeds. Tip: You can also place the fish in a baking dish and pour the marinade over the fillets, add 2 tbsp water and cover with baking paper and foil then bake in a 180C/350F oven for about 8 – 10 minutes. Uncover and bake about 2 – 3 minutes, until the fish is cooked through.

In a bowl, mix all the ingredients together well (except the oil) and form 4 patties. Heat the oil in a large frying pan or prepare your grill. Fry or grill the burgers until cooked through. Sprinkle with a little more salt & pepper, if desired. To serve, cut the rolls in half and spread with mayonnaise. Top with mixed greens and cheese, place a burger on each and top with tomato chutney. Tip: To create your own fresh bread crumbs, use Chia Omega-3 Loaf or Rolls.

Preheat the oven to 180C. Place flour, sea salt, Chia seeds and Chia oil in a food processor and process until the mixture resembles yellow breadcrumbs. Slowly add cold water, until it clumps together into a firm ball of dough. Remove the dough from the food processor and roll it out into a flat sheet. Line a flan dish with the pastry and prick the pastry with a fork and leave it aside in the fridge for 30 minutes. Toss the veggies in olive oil and divide the mixture into two baking pans to bake for 30 minutes. Place the chickpeas in the food processor. Add the water to the miso paste a little bit at a time stirring until it is free of lumps and then pour the miso into the processor with the tahini, lemon juice and black pepper and process until smooth. After the veggies have been cooking for 30 minutes remove them from the oven. Line the pastry with baking paper and dried beans and place in the oven for 15 minutes. Remove the paper and cook for a further 10 minutes. Reduce the oven heat to 160C. Fill the pastry case with the chickpea cream and top with roast veggies and place it back in the oven for a further 15 to 20 minutes.

Freeze bananas overnight. Remove the frozen bananas from the freezer and chop them up into pieces and put in blender. Add almond milk, cacao powder, vanilla extract and syrup of choice. Blend for a few minutes, or until well combined. Take a bowl and scoop/pour the smoothie out top with The Chia Co Breakfast Booster, blueberries and strawberries.

Pre-heat oven to 200ºC. Heat coconut oil in a large pan, and cook kale until crispy, about 5 minutes. Bake pumpkin for 45 – 60 minutes or until tender. When cool, process or blend pumpkin until smooth, then gently mix in almond meal, Chia seeds and sesame seeds. Stir in salt, pepper, chilli flakes, cumin and turmeric. Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale. Use a little bit more mix to cover the kale, and continue to make croquettes until finished. Bake for 15 minutes on an oven tray until firm. Serve with green salad and dip.

Preheat oven to 160 degrees Celsius.
In a small bowl add vinegar and sliced onion. Set aside to soak.
Place bread cubes in a bowl and toss in olive oil. Transfer to a baking tray and bake for 20 mins or until golden brown. Toss throughout cook time to ensure an even toast.
In a large bowl combine all tomatoes, red pepper, olives and chia seeds. Drain vinegar from onions and add onions to bowl.
Add chia oil and balsamic vinegar. Toss to coat salad.
Just before serving toss through grilled bread cubes, basil leaves and season with salt and pepper to taste.
Enjoy!

1. Heat oil and butter in a large saucepan.
2.  Add onion and sauté for a few minutes, until softened.
3. Add garlic, pumpkin, cashew nuts and tomato paste.
4. Cook gently for 2 minutes.
5. Add chicken stock and bring to the boil.
6. Reduce heat and allow simmering for 15 – 20 minutes, until pumpkin is tender.
7. Place into a food processor and process until smooth.
8. Season with nutmeg and cayenne and process for a few more seconds.
9. Serve with a dollop of cream if desired, a sprinkle of chopped chives, some freshly ground black pepper and Chia seeds.

Heat the oil in a medium saucepan and add the onions and garlic to sauté for 2-3 minutes. Add mushrooms and parsley and stir cooking on a low heat for a further 7-10 minutes. Add the stock or water and bring to the boil and then stir through Chia seeds. Cover the pan and reduce the heat to simmer for 45 minutes. Place the miso in a small bowl and add 1-2 tablespoons of the broth and stir into a smooth paste. Place the contents of the soup into a blender and blend until smooth. Return the soup to the saucepan and add the miso. Gently heat through but do not boil. Serve with a garnish of parsley and the toasted pine nuts.

In a small jar, combine Chia oil, vinegar, mustard and pepper. Mix together the apple, celery and walnuts in a bowl and stir through the Chia dressing. Arrange the rocket onto 4 individual plates. Spoon the apple and celery mixture onto the leaves and top with small pieces of goat’s cheese. Serve immediately.

Thoroughly rinse ½ cup quinoa and drain off any excess water. Sauté 1 finely diced onion and 2 crushed garlic cloves in olive oil. Chop ¼ cup walnuts, 2 tbsp sage and 4 prunes, add to frying pan. Add the quinoa with 1 cup of water. Gently bring the liquid to boil then reduce the heat to simmer, cover the pan and cook for 15 minutes. When the quinoa is cooked, remove from heat, stir through 3 tbsp Chia seeds, season with salt and pepper. You can now stuff the turkey or eat the stuffing as a vegetarian side.

Lightly steam bok choy and cabbage for 2 – 3 minutes until just tender, then remove from heat and set aside. In a large pan, heat oil on medium high heat. Add the mushrooms and sauté while stirring for 2 – 3 minutes until tender. Add the garlic and continue cooking for 1 minute while stirring. Add soy sauce, oyster sauce (optional), steamed greens and continue cooking for 1 – 2 minutes while stirring to combine the flavours. Remove from heat and check for seasoning and add more soy sauce if desired. Sprinkle with Chia seeds, sesame seeds (optional), spring onions, chili and a little more sesame oil if desired and serve.

Place chicken, boiling water, rice wine, mushrooms, half the spring onions and ginger in a slow cooker. Cover with the lid and cook on medium high for about 2 hours, adding boiling water as needed. Skim the top of the broth to remove any impurities and fat. Add sea salt and soy sauce. Cut chicken into desired size pieces and place in bowls, ladle the soup over. Sprinkle with reserved spring onions and Chia seeds to serve. Tip: To remove impurities from the chicken, prepare a pot of boiling water and blanch the chicken for about 1 – 2 minutes or until whitish in colour. Then remove the chicken from water, set aside and discard water.

Mash the avocado and lemon juice together in a bowl, add the feta and salt & pepper. Mix to combine. Toast the bread, if desired. Top each with spinach, roasted capsicum and cucumber. Divide the avocado mash between the bread slices and gently place on top. Tip: Sauté a few mushrooms in a little olive oil to add even more delicious flavour.

Pre-heat oven to 160°C. Combine oats, hazelnuts, shredded coconut, sunflower seeds, Chia seeds, cinnamon, honey and olive oil in a large bowl. Make sure the honey coats the grains and nuts evenly. Spoon mixture into a large baking tray lined with non-stick paper. Bake for 20-25 minutes until the granola becomes golden and crunchy. Stir frequently while cooking. Add sultanas and apricots and stir through granola. Store in an airtight container and serve topped with a dollop of your favourite yoghurt.

Sieve flour, baking powder and sugar into a medium bowl. Add Chia seeds, milk, yoghurt, eggs and melted butter. Whisk lightly until smooth. Fold in raspberries. Place a large non-stick frypan over a medium heat. Grease with a little butter. Spoon a heaped tablespoon of batter into the pan and repeat. Allow each pancake to cook for about 2-3 minutes each side. Remove from pan and repeat process to make about 12 pancakes in total. Serve with Orange Cinnamon Ricotta and raspberries.

Beat the eggs together with milk, chia seeds and black pepper. Set the mixture aside for about 10 minutes.
Heat a small non stick omelette pan with olive oil and pour the mixture into the pan.
Tilt the pan around to ensure egg mixture completely covers the pan and cook under a medium heat until the omelette is almost cooked.
Crumble the feta over the surface with the spinach and continue to cook until the spinach has slightly wilted.
Fold the omelette in half and serve.

Preheat the oven to 180 degrees celsius.
To puree the pears, core and slice 2 very ripe pears and place them in a blender at high speed until smooth.
Combine the dry ingredients together in a bowl and in a separate bowl beat the eggs together with the oil, yoghurt and the pear puree.
Quickly combine the wet ingredients through the dry but don’t overwork the mixture otherwise the muffins will be rubbery.
Line a 6 muffin tray with baking paper and fill with the muffin mixture.
Bake in the oven for 25 minutes.

Preheat your oven to 350F. In a medium large bowl, mix all the dry ingredients together and set aside. Prepare the muffin tins by either spraying with non-stick spray or rubbing them with coconut oil. In a medium large bowl, beat the eggs for 1 minute. Then add the rest of the wet ingredients and mix well to combine. Add the Chia seeds and bran, mix well and set aside for 3 to 5 minutes to let the Chia seeds expand. Then add the dry ingredients slowly and mix well to combine. If there are any lumps of coconut flour, try to break them up with the back of a spoon. Add macadamia nuts and mix. Then spoon into prepared muffin tins. Bake for about 15 minutes or until they start to brown. Loosely cover them with baking paper and continue baking for about 10 to 15 minutes or until they are firm to the touch in the middle. You may need to reduce the oven temperature a little depending on your oven. Remove from oven and cool a little before serving. Tip: These muffins don’t rise very much so fill the tins to the top. You can also line the muffin tins with little paper “cupcake” holders.

Add 1 cup non-fat Greek yoghurt in a bowl. Top with 1 tbsp Chia seeds and ¼ cup fresh berries (or other seasonal fruit). Drizzle with agave or honey for taste. As a finishing touch, sprinkle cinnamon or cacao (optional).

Mix eggs, milk, cinnamon and salt together in a bowl. Heat butter or oil in a large frying pan on medium heat. Dip each piece of bread in egg mixture and gently place in heated pan. Cook for about 2 – 3 minutes on each side or until golden brown. Serve immediately with jam and maple syrup. You can also keep in a warm oven until ready to serve. Tip: Coconut oil is great for cooking the French Toast and tastes delicious.

Sautée spinach in a frying pan with a little butter and salt. Pan fry or roast the tomatoes. Prepare ham or smoked salmon and set aside. Cook the eggs to your liking (sunny side up, poached or scrambled), then toast and butter the bread. Place ham on each piece of toast followed by ¼ of the spinach and tomatoes. Top with 1 egg and sprinkle with fresh herbs, if desired. Tip: Be sure to cook a good bunch of spinach. It’s great on the side if you make a little extra.

Preheat oven to 180C/350F. Prepare a round 27cm x 3cm baking dish by rubbing with 1 tbsp butter and line with baking paper. Trim bread crusts and line the bottom of the baking dish and up the sides by cutting bread to fit baking dish to form a crust. Beat the eggs, milk, salt & pepper together and mix in remaining ingredients. Pour into the baking dish, brush remaining melted butter on the bread above the egg mixture and sprinkle remaining cheese evenly around the dish. Bake for 35 – 40 minutes or until the center is set. If the bread is browning too quickly, loosely cover with baking paper. Tip: This Frittata can be frozen, thawed and reheated. Cover with baking paper and foil, bake at 180C for about 35 minutes.

Place dates and water in a small saucepan on the heat and bring to boil. Take off the heat and add 1 teaspoon of bicarb soda. Let it sit to cool down. Mix flour, Chia bran, coconut, cinnamon and bicarb soda in a bowl. Beat the bananas, eggs, oil, honey and vanilla in another mixing bowl. Mix all mixture and fold together. Place mixture into a muffin tin. Bake in a pre-heated oven 170 – 180°C for around 30 – 40 minutes or until firm to touch. Once cooked, place on a wire rack to cool slightly. Top with strawberries or seasonal fresh fruit.

Place pears, cinnamon and vanilla in a medium sauce pan and add about 3 cm of water to cover. Simmer on low heat until pears are just soft for about 5 – 10 minutes. Be careful not to overheat or cook too long as pears will turn to mush. In a medium saucepan, add polenta with 3 cups of milk and stir continuously over medium heat until polenta is smooth and has creamy consistency like thick custard. If required, add more milk. Stir in Chia seeds, rice malt syrup (if using), vanilla essence, cinnamon, coconut oil and Chia oil. Serve in a bowl topped with crushed cashew nuts, stewed pear and sprinkle with remaining Chia seeds.

Place the vegetable stock or water, rice, mushrooms, 2 spring onions, soy sauce and sea salt in a rice cooker, and cook for 45 minutes to 1 hour. Check the consistency of the rice and add a little more liquid if needed and stir. The congee is done when the grains of rice begin to break up. About 5 minutes before serving add 1 tsp Chia seed and stir through. Serve congee in bowls and sprinkle with remaining Chia seeds, white pepper and a few slices of spring onion.

Tip: Chef Kate likes using white short grain rice, which requires minimal or no soaking but gives the porridge a creamy texture. You can also use long grain, jasmine, and brown rice. You may need to add a little more vegetable stock or water during the cooking process.

In a frying pan over medium-high heat, add coriander seeds. When seeds start to colour, add Salad Booster, continue to toast until golden brown. Once toasted, roughly grind seeds in a mortar and pestle.
Add cumin, salt, chilli flakes and baharat and mix well
Poach eggs and toast bread. Top each toast slice with avocado, poached eggs and dukkha spice.

* Use dukkah as a seasoning, or serve as an accompaniment with bread and olive oil.

In a food processor or blender place the basil, pine nuts, garlic, lemon juice and olive oil. Blend on high speed for until all combined and scraping down the sides so that all the pine nuts are well blended. Use a spiralizer to make zucchini noodles. If you don’t have a spiralizer, thinly slice the zucchini and cut into strips. Place in a strainer and sprinkle with salt, this will get rid of any excess water.  Heat a frypan and cook chicken filets.  Fill a large saucepan, bring to boil and cook asparagus for 2 mins. Drain well. You can choose to leave the noodles raw or lightly sauté them in a sauce pan with olive oil.  Combine zucchini noodles and asparagus in a bowl, add in the spinach, pesto and The Chia Co Salad Booster. Optional: Add goats cheese or fetta.

Pre-heat oven to 180 degrees. Mix flour, rolled oats, coconut sugar, breakfast booster, sultanas together in a bowl. Melt butter and maple syrup on stove top. Once butter has melted add the bicarb and water. Keep on heat until bubbling. Mix the wet and dry ingredients together. On a lined baking tray, divide the mixture into 20 free form cookies. Bake in the oven for 12-15 minutes (or until golden) Enjoy warm or allow to cool and store in a air tight container.